Master of Science in Nutrition and Public Health

Hybrid

Mission

The mission of the Department of Human Nutrition and Dietetics is to improve the health and wellbeing of individuals and diverse communities locally and globally through leadership and excellence in nutrition and dietetics education, research, practice and service.
In addition, this Master of Science in Nutrition and Public Health provides interdisciplinary theoretical knowledge and practical training in public health and nutritional sciences. It aims to develop competent professionals and prepare them to take leadership roles. It also fosters innovative research... leading to improved public health.

Program Educational Objectives

1. Graduates will provide evidence­based approaches and apply conceptual models to promote nutritional health.
2. Develop educational, institutional and other population­based intervention strategies to improve food security and diet­ related health problems among diverse population groups in Lebanon and the region.
3. Integrate knowledge of human nutrition and public health concepts to develop research proposals.

Program Outcomes

a. Students will interpret and translate evidence­based research in public health practices.
b. Plan, implement and evaluate public health nutrition systems, interventions, programs and initiatives in Lebanon and the region.
c. Contribute to the establishment of national and international nutrition guidelines and dietetics practices.
d. Develop personal characteristics and perform in interdisciplinary teams.

This is an advanced course in food management to complement undergraduate training. It includes all necessary management concepts to effectively direct food establishments (hotels, restaurants, diet centers). This course details managerial and operational principles essential to food service management, such as marketing, finance, human resources and leadership.

This course covers the clinical, physiological and biological study of imbalances and deficiencies in micronutrients (vitamins, minerals and trace elements) and macronutrients (proteins, lipids and carbohydrates), focusing on their action synergies and antagonisms.

This is an introductory course to epidemiology in general, with specific application to nutrition. The goals of epidemiology are evaluating the incidence of disease in the population, observing the variation of these frequencies in time and space, known as descriptive epidemiology, and the search for factors associated with the onset of these diseases, which is analytical epidemiology. Epidemiology introduces the students to the problems of screening, bias, public health, ethics and prevention. Nutritional epidemiology focuses primarily on nutritional status and dietary surveys on groups or populations. It has three methods: a descriptive method, an analytical method and intervention trials.

The purpose of the first part of the course is to strengthen the knowledge of students in the field of applied statistics, by minimizing the mathematical approach and enhancing the practical and methodological aspects. It presents the main techniques of statistical tests used (descriptive and inferential statistics, explanatory methods and data analysis). An overview is given of the primary methods and practices available in software, including an aid to interpretation of results and fully processed examples, using mainly SPSS statistical software. The second part of the course will develop the skills required to produce research to an advanced level. The course will enable students to enhance their analytical skills, writing and applying research methodology to a problem in the field of nutrition. The course will be organized around lectures and applied work.

This courses covers the different economic analysis methods applied in nutrition and food policy. It allows the students to select the proper and effective food consumption and production methods. In addition this course tackles the different methods of intervention used by the government in the different stages of the food system and its effect on the economy.

This course deals with the aspects needed by any modern agri­ food business to remain competitive by developing new products. It introduces the students to the successive stages of innovation with a focus on the link that should be strengthened between science, technology and business sectors. The course also highlights the legal and social aspects, in addition to the market study and business plan, needed to establish new firms. Also, it covers some technical details for development of new products.

This course covers the different service operations including menu preparation, purchasing, production and service. It provides the necessary information in order to manage operational functions in food service, namely menu philosophy and utility, human resources and the marketing role in food service management.

This course deals with the food/gene frontier. In a nutshell, it answers the following fundamental question: What are the effects of diet on our genome? First of all, this course describes functional foods, their plant, animal or mineral origins and their pharmacological effects in the prevention and treatment of diseases. This course also shows the mechanisms of action by which the cell responds to food carcinogens and pro­oxidant attacks, in contrast to the impact of antioxidants, like many phytochemicals and micronutrients, on DNA and their role in the onset of disease. An important part of this course describes the transformation of nutritional signals into gene expression patterns and epigenetics. The last part includes a discussion on the aspects of personalized nutrition and the concept of food for me.

In public health, social and behavioral sciences deal with behavioral, social and cultural issues related to personal and population health, focusing on health disparities throughout life. Research and practice in this area will lead to the development, implementation and evaluation of policies and programs to promote health and support a healthy environment and healthy living for individuals and populations.

Health programs are usually implemented to achieve specific outcomes by performing some type of intervention or service. While evaluations may be performed for a variety of reasons, most are conducted to answer two fundamental questions: Is the program working as intended? And, second, Why is this the case? Evaluations help decision­makers, program managers and other groups to understand the reasons for program performance, and to make informed judgments about improving a program, extending it to other sites, or cutting back or abolishing a program so that resources may be allocated elsewhere. In essence, evaluation is a management tool for administrators, planners, and policy­makers.

Students successfully completing this course will gain an understanding of the theory and practice of nutrition communication, and develop practical expertise related to taking action to address the subject. Strong communication skills are vital for dietetics professionals. This course will show students how to take advantage of scientific models, theories and strategies to communicate with clients and peers, convincing them to make more healthy food choices. Moreover, students will learn through activities and case studies to help improve and gain confidence by putting their communication skills into practice.

6 credits | Pre-requisite: NTR557 And NTR558 And NTR657 And NTR510 And NTR516 And NTR658 And NTR688

The thesis study is a research project on a topic chosen in agreement with the tutor and approved by the department. The proposal must include the subject's background, purpose, research questions, and methods, preparation of the study, time, statistical analysis, and a bibliography. The paper includes a literature review and research practice. It measures the level of students' knowledge, their capacity for analysis and presentation. The students must submit a final written report with a theoretical part, a practical study, followed by an analytical part, conclusion and recommendations. Students defend their thesis before a jury. They must then also write an article based on the thesis, and present a poster. The time allowed for this study is two semesters, renewable.

This course will help students to: develop the skills required to read, evaluate and criticize scientific evidence; formulate structured research questions, write a critical analysis of the literature, and use appropriate research design and methods in nutritional sciences; implement skills learned throughout the course to formulate a research proposal; and assume an active and responsible role in learning.